The influence of fermentation time in the physical and amino acid composition of fermented trash fish (Thunnus alalunga and stolephorus commersoni ) by using bacillus subtilis

Trash fish is processing waste by canning industry process. Trash fish was being decrease of nutritions. The main problem in the use of trash fish was damaged (stomach breaks, fading colors fade, fish texture becomes soft and rancid), thus causing the nutritional content of fish to decline. This study aimed to observe the fermented trash fish using Bacillus subtilis to improve the quality of the raw feed materials. This was conducted by using completely randomized design (CRD) analysis and repeated three times; the time optimization of Bacillus subtilisin 24, 48, and 72 hours based on amino acid profile and and physical assessment fermentation (smell, texture, moisture and lumps) were analyzed descriptive qualitatively. The results showed that 48 hours fermentation of trash fish using B. subtilis is successful gives the highest score based on amino acid profil and physical characteristics texture, aroma, and moisture.